On Thu, 08 Feb 2007 14:36:23 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>brie/gorgonzola/roasted red pepper torte

Sounds delish! is that a store bought torte or do you have a recipe
to post?

--
See return address to reply by email

On Thu, 08 Feb 2007 15:39:02 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>sf :
>
>> On Thu, 08 Feb 2007 14:36:23 GMT, "Michael \"Dog3\" Lonergan"
>> > wrote:
>>
>>>brie/gorgonzola/roasted red pepper torte
>>
>> Sounds delish! is that a store bought torte or do you have a recipe
>> to post?
>
>I've posted the recipe several times. I don't have much time this morning
>to post it again. Give Google a try. I don't archive posts but someone
>may have not trimmed a post in response to it and reposted the recipe. If
>you can't find it, email me and I'll send it to you. I make it and it is
>not store bought. It's easy to make and quite good. I'm just tired of the
>same old thing, ya' know.
>
>Michael

It's too hard to copy and paste into a post? I'll just email you.

Thanks

--
See return address to reply by email

On Fri, 09 Feb 2007 09:30:15 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>sf :
>
>> It's too hard to copy and paste into a post?
>
>Um, no it's not. Nor is it too hard to Google it. Here is the method I
>use and it is also what I have saved in my recipe posts.
>
>"I still can't find the recipe but this is basically how I make it. I take
>the rind off of a small wheel of American brie (usually Wisconsin). I slice
>it in half. I put 1/2 the brie on the bottom, a layer of gorgonzola,
>another layer of brie and top with gorgonzola. At this point you can roll
>the "wheel" in chopped walnuts if desired. Wrap in plastic wrap and chill
>for a few hours. When ready to serve, I use 2 jarred roasted red pepper
>strips and place them in the bottom of a round serving dish. Unwrap the
>torte and put into the dish, pressing it tightly into the serving dish.
>Allow to come to room temperature. At his point you can flip it out
>of the serving dish if you want the the red peppers to add color to the top
>of the torte. Garnish with whatever suits your fancy and serve with
>flatbread or the cracker of your choice."
>

Thanks! I don't remember you posting this before. It must have been
buried in threads I didn't read. I think I'd use a milder blue, just
"because".... but the concept is interesting.




--
See return address to reply by email